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Scones, scones, scones

Scones are a wonderful treat. Whether you serve them as an afternoon snack or have them for lunch, they are simply amazingly tasty. And so diverse, as you can have them as a sweet or savory option and no matter which one you choose, you will always be happy. Each of the two options here makes 8 scones.

Ingredients for traditional scones

2 cups of all-purpose flour

¼ cup (55 grams) of cold butter

5 teaspoons of backing powder

2/3 cup (150 ml) of milk

1 pinch of salt

Mix of 1 egg yolk with 1-2 tablespoons of milk to spread on scones before baking

Ingredients for cheese scones

1 ¾ cups of all-purpose flour

3 tablespoons (40 grams) of cold butter

5 teaspoons of baking powder

½ cup (100 ml) of milk

¼ teaspoon cayenne pepper

¼ teaspoon of mustard

¼ cup (60 grams) of sharp cheddar

Mix of 1 egg yolk with 1-2 tablespoons of milk to spread on scones before baking

Pre-heat the oven to 180° C/350° F. Mix all the ingredients until your dough is well-blended – for the cheese scones make sure you first add everything except the cheese, and only knead it in last. Then roll out your dough until it is about 2 cm (0.8”) thick. Since I don’t own a pastry cutter, I use a normal water glass to cut out my scones so they get the typical round form. If you are less concerned with a picture-perfect look, simply cutting the dough with a knife into squares or triangles is absolutely fine as well. Place your scones on baking paper and spread your yolk-milk mix on top. Let them bake in the oven for approximately 15 minutes. Now your scones should have a golden brown color and be nicely puffed.

Serve them with whipped or clotted cream and strawberry jam (for a recipe for a homemade version, click here). The cheese version is super tasty combined with a chutney or simply with a bit of butter.